THE FIRST CLASS FOOD AND INNOVATION

Today is the first class of food innovation and design. I was late for class and my teamate are absent today so i have to do all the works by myelf sobz~~
Today we baking Angel Cake.

Tonight i hand over my report to my teamate Sharul cause my computer spoiled.
So hope lecturer don't check our report so early.

I do the question 5. B and C

B. Increased sugar - Prepare the basic formula , but use 13g sugar for the first weight and 38g sugar for the second weight.

C. Excess sugar - Prepare the basic formula , but use the 17g for the first weight sugar and 50g for the second weight.

10g Sugar (change to B. and C.)
15g Cake Flour
41g Egg Whites
32g Sugar (change to B. and C.)
1.0g Cream Of Tartar
0.1g Salt



Preheat oven to 350F(177C) except for procedure 6,which has separated baking directions.

Line the bottom of each individual loaf pan (6"x21/2"x2") with wax paper cut to just fit.

DO NOT grease the sides of the pan!
Sift flour and first weight (10g) of sugar together and set aside.

Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment).

Unless indicated differently in a specific series, add the cream of tartar and salt.

(NOTE : if it were being used, flavoring would be added with the cream of tartar.)

Continue beating on the fastest mixer setting while gradually adding 32g sugar.

Beat whites until peaks just bend over. Sift 1/4 of the flour-sugar mixture over the whites.
Fold in gently with 10strokes using a rubber spatula.

Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10strokes, followed by the same process for the third addition.

Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20strokes to completely blend the mixture. (making a total of 50 folding strokes with the rubber spatula).

Gently push and weight 99g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.

Bake until the surface springs back when touched lightly with a finger (~30minutes).
Record the baking time.

Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.

Report :

5.

b.120% sugar / 162% sugar

baking time - 40minutes / 40minutes

Volume - increas / increase

exterior ;

Colour - dark brown / dark brown

Shape - very rough / rough

Texture of Crumb - sticky / smooth

Tenderness (chews) - 5 / 6